Introduction

I ate at a wonderful Egyptian Restaurant in Chicago and looked for a recipe online. I found one and changed it up to reduce the fat but keep the wonderful taste. This can be as spicy as you like. I like it medium hot so I add just 1/8 teaspoon of cayenne. You may add more or add red pepper flakes to add more 'hot'.
I ate at a wonderful Egyptian Restaurant in Chicago and looked for a recipe online. I found one and changed it up to reduce the fat but keep the wonderful taste. This can be as spicy as you like. I like it medium hot so I add just 1/8 teaspoon of cayenne. You may add more or add red pepper flakes to add more 'hot'.

Directions

1. Saute diced celery and onion is a splash of water until softened. Add diced garlic and saute another few minutes.( add additional water as needed)

2. Stir in garam masala and cayenne or chili flakes and cook for another few minutes. (add a splash of additional water if needed)

3. Add can of tomatoes, water and bouillon and bring to a boil. Simmer for about 20 minutes.

4.Take the soup off of the heat and using a stick blender, puree the tomato soup. (If you do not have a stick blender, cool and puree the soup in a blender or food processor then return the soup to the pot.)

5. Add the red lentils to the tomato soup and cook about 30 minutes, until tender.